At only 88 calories, have one of these guiltless morsels, or two. Store up to one week in an airtight container--if they last that long. We suggest keeping a dozen in the freezer for emergencies.
2 1/4 cups all-purpose flour (about 10 ounces)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup packed brown sugar
3/4 cup granulated sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
2 large egg whites
3/4 cup semisweet chocolate chips
How to Make It
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.
Combine sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg whites; beat 1 minute. Add flour mixture and chips; beat until blended.
Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until lightly browned. Cool on pans for 2 minutes. Remove from pans; cool completely on wire racks.
These are the best chocolate chip cookies I have ever made! Which is why I am taking the time to write a review for them :) I swapped the granulated sugar with 1/2C of truvia baking blend, the all purpose flour for 2 C of brown rice flour, the butter for coconut oil, and used 2 whole eggs. Baked for about 13 minutes. So delish!
So, so, so good. I have never commented on a recipe before, that's how good this is! Here is some info that is hopefully helpful. The first time I made this I made it exactly as is. It was delicious, but the dough had a crumbly consistency that translated to a harder cookie (as others have said, soft inside, hard outside). The second time I made them I halved the butter and added some regular vanilla YOGURT in replacement of the other half. I also made a point to BEAT THE MIXTURE for a full minute after the EGG is put in. This batch had a perfect consistency (soft and chewy) and is definitely the best batch of low-fat cookies I have ever made. The dough should look almost whipped to achieve the texture I mentioned after the egg is added.
Thanks for this awesome, perfectly low-fat recipe.
I loved these cookies. I don't like to change up a recipe, and the only reason I did was to make it even more calorie friendly. I used Egg Beaters to equal 2 eggs, and 1/4 cup of Stevia instead of white sugar. That's it. They came out delicious. They are soft on the inside and crunchy on he outside. They aren't the best looking cookie, but the taste is awesome. My husband loved them, as did I.
These cookies are yummy, and don't really taste low fat to me. I didn't have any chocolate chips so I made half with a chopped up Lindt milk chocolate bar, and the other half with a chopped up white chocolate/vanilla/bourbon bar, and both worked out great. Used slightly less sugar than called for. I did think my mixer was going to burn out, so I didn't add the chocolate with my mixer, just by hand. Dough wasn't crumbly. Will keep this recipe!
This is the 2nd time I have made these cookies in a week! Soooooo yummy! :) There is truly no difference in flavor or texture...except 1/2 of the guilt! My dough did not come out crumbly in texture at all; I think because I did have my butter VERY soft and whipped it with the sugars and vanilla. Thanks laebrown :). I also used Ghiradelli's chips (no artificial flavors). I also used the exact amount of flour the recipe called for. We like our cookies a little more on the crunchy side so I did bake a little bit longer and they were perfect. I kept them in a Tupperware-style container and they did not go stale at all. Great cookie!
I couldn't resist tasting one right out of the oven, and I was so disappointed, but once they cooled, they were actually pretty good. I prefer the more buttery taste of a full fat cookie, but for a lighter version, these are good. I did use about an extra quarter cup of chocolate chips, though.
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